• On Oct, 08, 2024
•  ladyrecipes
•  Recipes

362 Cals 15 Protein 44 Carbs 15 Fats
PREP TIME:
10 mins
COOK TIME:
50 mins
TOTAL TIME:
1 hr
YIELD:4 SERVINGS
COURSE:Dinner
CUISINE:American
These savory stuffed sweet potatoes are topped with Italian flavors such as marinara sauce and mozzarella cheese. A quick and easy healthy vegetarian dish.
INGREDIENTS
For sweet potatoes:
Cooking spray
4 medium sweet potatoes, about 7 ounces each
½ cup marinara
¼ cup freshly grated parmesan cheese
4 ounces part-skim mozzarella, thinly sliced
10 fresh basil leaves, chopped (for garnish)
Kosher salt
Freshly ground black pepper
Red pepper flakes, optional
Pine nuts, optional
For salad:
4 cups baby arugula
2 teaspoons good quality balsamic vinegar
2 teaspoons extra-virgin olive oil
Pinch kosher salt
Freshly ground black pepper
INSTRUCTIONS
Preheat oven to 425 degrees F.
Cover a large sheet pan with foil and spray with cooking spray.  Move oven rack to the second highest slot.
Poke each sweet potato 4-5 times with a fork and place on the prepared sheet pan.  Roast for 45 minutes.
Remove potatoes from oven and carefully slice open.  Allow the steam to escape and then mash the flesh with a fork.
Evenly distribute the tomato sauce, ¼ cup parmesan and Italian seasoning among the 4 sweet potatoes. Add a pinch of salt and pepper to each and carefully mix it in with the sweet potato flesh.
Switch oven to broil (high), top each potato with 1 ounce of mozzarella and broil 3-4 minutes, or until the cheese has browned.
Meanwhile, in a medium bowl, toss the arugula with vinegar, oil, salt and pepper.
Distribute salad evenly to 4 plates or shallow bowls.  Top each with a sweet potato, then pine nuts, basil and red pepper flakes, if using.
Serving: 1sweet potato, 1 cup salad, Calories: 362kcal, Carbohydrates: 44g, Protein: 15g, Fat: 15g, Saturated Fat: 6g, Cholesterol: 21mg, Sodium: 630mg, Fiber: 7g, Sugar: 15gBlue Smart Points:10Green Smart Points:10Purple Smart Points:5Points +:9